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Before you start
Please wash your hands and rinse all fresh fruits and vegetables before cooking.
What you'll need
Olive oil | Salt | Black pepper | Measuring jug | Chopping board | Knife | Cooking pot | Strainer | Cooking pan | Bowl | Small mixing bowl
Cooking Instructions
Ingredients
Step 5 : Make the Sauce
Combine Greek yogurt, mayonnaise, and garlic powder in a bowl. Stir in half the chives, and season with salt and pepper.
280 ml Water
80 g White Quinoa
320 g Chicken Breast
10 g Butter
50 ml Red Hot Original Cayenne Pepper Sauce
120 g Broccoli
160 g Carrot
100 g Celery
4 g Chives
80 g Lettuce Lollo Verde
100 g Greek Yoghurt
40 g Mayonnaise
2 g Garlic Powder
Allergens
Step 1 : Cook the Quinoa
Rinse quinoa thoroughly. In a pot, bring water and 1/2 tsp salt to a boil over medium heat. Add quinoa, cook for 15-20 minutes, then drain.
Nutritional Information
Energy (kJ/kcal)
484
Protein (g)
47
Carbohydrates (g)
23
Fibers (g)
9
Sugar
11
Fats (g)
24
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Cook the Chicken
Over medium heat, heat oil in a frying pan. Season chicken with salt and pepper, cook for 6-8 minutes, then add broccoli. Cook for 2-4 minutes, stir in buffalo sauce and butter, and simmer for 3-5 minutes.
Step 2 : Blanch the Broccoli
Cut broccoli into florets. In another pot, boil water, add broccoli, and cook for 2-3 minutes until tender-crisp. Drain well.
Step 4 : Prep the Ingredients
Grate carrot, slice celery, chop chives, and tear lettuce into bite-sized pieces.
Step 6 : Serve and Enjoy!
To serve, divide quinoa among bowls, top with chicken and broccoli mixture, salad, and drizzle with ranch dressing.
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